ITALIAN APPLE PIE (easy recipe)


Here is an excellent recipe for an easy, soft and fruity apple pie. The result is a compact, moist and fragrant dessert, perfect for the autumn that has now arrived. The recipe comes from a pastry making course held by Marina Petrini.
But let’s see how to do it step by step.


  • 5 golden apples
  • 180 g of 00 flour
  • 100g of granulated sugar
  • 2 eggs
  • 100g of butter
  • the grated peel of a lemon
  • 1 sachet of yeast
  • 200 ml of milk

Peel the apples and cut them into fairly small cubes. Melt the butter in a bain-marie and let the milk cool.

In the planetary mixer or in a large bowl mix the flour, the sugar and then add a little at a time the two egg yolks, the melted butter, the lemon zest and mix well. Finally add the two egg whites whipped until stiff, mixing delicately from top to bottom. Then add the yeast previously dissolved in the warm milk and finally the apples and mix the mixture well.



Butter a 25 cm diameter pan, buttered and floured (I used a 20 cm angel cake mould, developing it in height) and bake at 180° for about an hour and 20 minutes. The cake appears brownish on the outside. Leave to cool completely, remove from the mold and sprinkle with icing sugar if you like.



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